One of the fundamental elements of the Kitchen Garden Program is that it is based on fresh, seasonal ingredients, harvested wherever possible from the school garden. This shows students how easy it is to grow their own food, and how much better fresh, home-cooked food is relative to its processed counterparts.
Plant a seed for learning. "Successes are shared as students harvest their rewards, work safely and efficiently in the kitchen and share a delicious meal. Responsibility is the active ingredient and it's a potent combination when students are also enjoying the produce they grew themselves!"
Recipe ideas are in the shared folder at school. They are from all over the place. Many I have adjusted or changed just a little. They are mainly vegetarian to keep costs down and make the best use of the crops in the garden. Many are dairy free and nut free to cater for allergies. I will work on making a pdf of this folder to upload here. (In my kitchen i have a bread maker, mixer, food processor, pasta machine and mortor that can be borrowed. Just let me know so i dont have to search the whole school to find them when i need them on monday/ tuesday or thursday.)
packaging and selling excess crops.This may involve setting up a mini market where students practice sales and money. Alternatively set up a tub or trolley to walk around wilth. Students can create signage and practice communucation when navigating the school to sell crops.
Food picturesuse food to make a picture. Focus on the colours that the garden offers us.
One of the fundamental elements of the Kitchen Garden Program is that it is based on fresh, seasonal ingredients, harvested wherever possible from the school garden. This shows students how easy it is to grow their own food, and how much better fresh, home-cooked food is relative to its processed counterparts.
Plant a seed for learning. "Successes are shared as students harvest their rewards, work safely and efficiently in the kitchen and share a delicious meal. Responsibility is the active ingredient and it's a potent combination when students are also enjoying the produce they grew themselves!"
RISK ASSESSMENT FIRST
Below are some resources from the SAKG program. At the bottom of the page are some resources i use. Feel free to make relevant for your class.
Recipe ideas are in the shared folder at school. They are from all over the place. Many I have adjusted or changed just a little. They are mainly vegetarian to keep costs down and make the best use of the crops in the garden. Many are dairy free and nut free to cater for allergies. I will work on making a pdf of this folder to upload here. (In my kitchen i have a bread maker, mixer, food processor, pasta machine and mortor that can be borrowed. Just let me know so i dont have to search the whole school to find them when i need them on monday/ tuesday or thursday.)
These visual recipes are good from SAKG
Other kitchen lessons you should try include (please change to suit your class if needed)
more ideas on the science page
How is coke made?
What happens to your body after drinking coke?
http://articles.mercola.com/sites/articles/archive/2008/01/12/what-happens-to-your-body-within-an-hour-of-drinking-a-coke.aspx
canteen recipies and ideas
Kitchen gardens